1 medium eggplant
2-3 large tomatoes
Mozzarella cheese (one tub fresh or one package)
Several sprigs fresh basil leaves
Olive oil
1/8 C. breadcrumbs
¼ C. grated parmesan cheese
½ C. liquid (stock, wine, etc.)

Prepare tomatoes by cutting them in half and then slicing the halves into medium-width wedges. Cut mozzarella into similar sized wedges. 

Cut eggplant in half lengthwise. Place eggplant halves skin-side up on a cutting board. Beginning about one inch from the crown of the eggplant, make four to five
lengthwise cuts, creating “legs” which are still attached at the crown of the eggplant.

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Pick up eggplant and coat lightly with olive oil and salt. Place eggplant halves skin-up in a large baking dish. Between the “legs” of the eggplant, now place one piece of tomato, one piece of mozzarella, and one fresh basil leaf. Don’t be stingy with any of the ingredients! 

Once all the slots have been filled, drizzle a little olive oil over the top. Sprinkle a mixture of bread crumbs and grated parmesan cheese on top of each eggplant section. Add a small amount of liquid to the pan (your choice: white wine, tomato sauce, chicken stock, etc.). Cover with foil and
bake at 425° for approximately 30 minutes (depending on size of eggplant). Uncover after 20 minutes to crisp breadcrumb mixture.

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